2, 14oz.cans great northern and/or cannellini beansrinsed & drained
2cupslow-sodium chicken broth
3tablespoonscanned diced green chiles
2cupscubed or shredded turkeywhite and/or dark meat
½limejuiced (or 1 tablespoon lime juice)
1cup2% or 4% Greek yogurt
Optional: chili toppings of choiceshredded cheese, Greek yogurt, sliced green onions, black olives, cilantro, etc.
Instructions
1.Saute the onions and green peppers in olive oil in a dutch oven or stockpot over medium-high heat for 4-5 minutes, or until the onions are translucent, stirring frequently.
2. Add the cumin, coriander, salt, and garlic to the vegetables. Saute, stirring constantly, for 1 minute, or until the spices are fragrant and garlic is just starting to turn golden.
3. Stir the beans, chicken broth, and green chiles into the pot. Bring the chili to a simmer, reduce heat to medium and simmer for 17-19 minutes, or until the chili has thickened and the vegetables are cooked through, stirring every few minutes.
4. Reduce the heat to medium-low. Stir in the turkey meat, Greek yogurt, and lime juice and cook, stirring consistently, for 1-2 minutes, or until the meat is warmed through. Serve the chili hot with your favorite toppings!
Notes
1. For a thicker chili, you can use undrained beans. Just reduce the broth to 1 ½ cups and follow the rest of the directions as written. 2. Recipe leftovers last covered in the refrigerator for up to 5 days.3. Chili leftovers also freeze well. Just freeze in a freezer-safe container for up to 2 months. 4. This recipe is easily doubled, as well. Just double the ingredients, follow the directions as listed, and add a few minutes of simmering time (if needed) to thicken up the chili.